Self structuring food for the control of satiety

Gellan is already approved for use in food manufacture Can be co formulated with other food grade hydrocolloids such as alginate or pectin Allows incorporation of slow release nutrients

Gellan gums are polymers of a tetrasaccharide which consists of two residues of D-glucose and one of each residue of L-rhamnose and D-glucuronic acid. The gum is a naturally occurring capsular polysaccharide produced by a bacterium, Sphingomonas elodea. It is available in two forms: the native or high acyl (HA) form which comprises two acyl substituents, acetate and glycerate. Both substituents are located on the same glucose residue and, on average, there is one glycerate per repeat unit and one acetate per every two repeat units. A second, low acyl (LA) form is commercially available. The acyl groups have beenremoved to produce a linear repeat unit substantially lacking in both groups. Low acyl gellan gums are particularly advantageous because they are gellable in the presence of an acid. The stomach contents of the typical person are highly acidic Accordingly, the acidic content of the stomach can be used to gel the gellan gum. This means that products containing the gum can be provided as, for example, liquid or soft food form, which is more palatable to consumers, and then will gel in situ within the stomach

Inventor: SPYROPOULOS, Fotis | NORTON, Abigail Belinda | NORTON, Ian Timothy
Priority Number: WO2011131976A1
IPC Current: A23L0001054 | A23L000129 | A61P000304
Assignee Applicant: The University of Birmingham
Title: COMESTIBLE PRODUCT | PRODUIT COMESTIBLE
Usefulness: COMESTIBLE PRODUCT | PRODUIT COMESTIBLE
Summary: As an appetite suppressing comestible product in the form of a drink or soft food (claimed).
Novelty: Appetite suppressing comestible product such as drink or soft food comprises an acid gellable hydrocolloid gellan gum

Biomedical

Pharmaceuticals

USA